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FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Leccinum / Scaber Stalk

Leccinum mushroom from Nakemin, in the Boundary Waters.

Leccinum or scaber stalk mushrooms are an intermediate skill level bolete mushroom. If you're new to them, you need to refer to my basic guide to leccinum first. If you have some you'd like to cook, they are best dried and used for my recipes that call specifically for dried mushrooms, especially wild mushroom sourdough.

Angelos Dried Wild Mushroom Ragu

Dried wild mushroom ragu recipe with dried boletes

A simple ragu of wild mushrooms was one of the recipes on the saute station back in the day when I was working at the now-closed Trattoria Da Vinci under Chef Angelo Volpicelli. Angelo was super talented, barely spoke English, and had owned his own restaurant in Rome for 12 years. Twelve years is a…

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Jaegerschnitzel with Leccinum Gravy and Acorn Spaetzle

Venison jaegershnitzel with Leccinum mushroom sauce and acorn polenta

The snow is quickly melting, and I’ve been working hard to use up my stores of 2018 preserves. I have a lot of mushrooms and game (mostly venison), but, it was a great year for acorns too-I discovered a new white oak that gave the best acorns I’ve had yet. Thinking of how I could…

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Slippery Jack Coffee Rub

Suillus or slippery jack mushroom-coffee rub

Come the end of fall It’s getting colder, the mushrooms are fewer and farther between and alot of times I’m just hoping not to get skunked. When the blewits, hens, shaggy’s, puffballs or parasols aren’t playing nice, I know I can probably run over to a patch of pine trees and grab a few slippery…

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Bison Stew with Dried Bolete Mushrooms and Coffee

  The good part about the dead of winter is that I can run all the heavy stuff the line cooks like to make, or as we call it: fat kid food. Braised meats galore, pastas layered with cheese, sausage and breadcrumbs, different types of lasagna, ragus of beans and smoked meat, sauces made with…

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Scaber Stalk-Gruyere Fritters

Leccinum mushroom and cheese fritters

Crispy on the outside, cheesy, and mushroomy on the inside, these fritters are simple to make, and can be cooked a number of ways besides frying. In a nutshell, they’re just basic pate aux choux dough with a duxelles of scaber stalk mushrooms and some cheese mixed in. Scaber stalks, a.k.a Leccinum mushrooms have a…

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Beef Commercial, With Dried Boletes

hot beef commercial with leccinum gravy_-8

  Childhood food memories, everyone has some, those dishes that take you back in time. A hot beef commercial is one of mine. It reminds me of being a kid, about waist high on my Father. My dad and I would make trips back and forth to Willmar Minnesota from Grove City where the family…

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The Yellow Leccinum Mushroom: Boletus / Leccinum Subglabripes

goldstalk bolete, boletus ornatipes minnesota wild mushrooms forager chef

Throughout my experience hunting mushrooms in Minnesota, I can definitely say I have seen a greater variety of boletes than any other mushroom. There are a ton of different species though, and they can be difficult to identify. Their colors may shift and change with age, after being cut or bruised, yellow can turn to…

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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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